🍓 Strawberry Éclair Cake

A no-bake dessert layered with cheesecake pudding, fresh strawberries, and graham crackers — topped with luscious strawberry frosting. Perfect for summer parties or a sweet weekday treat!

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🛒 Ingredients

• 14.4 oz graham crackers

• 3.4 oz cheesecake-flavored instant pudding mix

• 1½ cups whole milk (cold)

• 8 oz whipped topping (thawed)

• 1 lb fresh strawberries, washed, hulled, and sliced

• 16 oz store-bought strawberry frosting

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👩‍🍳 Step-by-Step Instructions

1️⃣ Make the Filling

In a large bowl, whisk together the pudding mix and cold milk until thickened (about 1–2 minutes).
Gently fold in the thawed whipped topping until smooth and creamy. Set aside.

2️⃣ Build the Layers

Use a 9x13-inch baking dish for layering.

1. Base Layer: Cover the bottom of the dish with a single layer of graham crackers.

2. First Filling: Spread half of the pudding mixture evenly over the graham crackers.

3. Strawberries: Layer half of the sliced strawberries over the pudding.

4. Middle Layer: Add another layer of graham crackers, followed by the remaining pudding mixture.

5. More Strawberries: Add the remaining sliced strawberries.

6. Final Layer: Top with a final layer of graham crackers.

3️⃣ Frost the Top

• Warm the strawberry frosting in the microwave for 10–15 seconds, just until it becomes pourable.

• Pour and spread it evenly over the top graham cracker layer.

4️⃣ Chill to Set

• Cover the dish with plastic wrap or foil.

• Refrigerate for at least 4 hours, or preferably overnight, to allow the graham crackers to soften and the layers to meld.

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🍽️ Serve & Enjoy

• Slice into 12 portions and serve chilled.

• Garnish with fresh strawberries or a dollop of whipped cream for extra flair.

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📝 Tips

• Want a stronger strawberry punch? Mix a few chopped strawberries into the pudding filling.

• Store leftovers covered in the fridge for up to 3 days.